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Vegetable Sushi Recipe

 
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User ID: 28844736
Italy
12/01/2012 12:25 PM

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Vegetable Sushi Recipe
Use a Japanese sushi bamboo mat to roll these vegetable sushi neatly and tightly. To start, place a sheet of nori seaweed on the bamboo mat, shiny side down (so the dull side is facing up).

Press some of the rice (or couscous etc.) onto the nori with wet hands. Leave a finger width margin along 3 sides, and on the side furthest from you, leave two finger widths.

Place the vegetable fillings in neat rows tightly alongside each other on the side closest to you. Using the mat, roll the nori sheet and filling up tightly. Wet the far side with a little water to seal. One rolled up nori makes one portion, yielding 6 pieces of sushi.






Moroccan

2 nori sheets

6 tbsp couscous, cooked with 3 ml each turmeric and pomegranate molasses, cooled

2 tsp preserved lemon, washed and chopped finely

4 large fresh mint leaves, shredded finely

2 thin slices of eggplant, cut lengthwise, lightly grilled



dip:

3 tbsp thick apricot / peach / mango juice

1 ml harissa paste / a pinch of chilli powder

1 tbsp toasted pine nuts, ground



1. Overcook the couscous slightly to make it sticky and clump together.

2. Divide the fillings in half.

3. Make the sushi rolls and cut each roll into 4 thick or 6 thinner pieces.

4. For the dipping sauce, mix the juice, harissa (or chilli) and pine nuts together.



Makes 8 – 12 pieces.


Italian

2 nori sheets

6 tbsp arborio rice, cooked with 2 tsp apple purée

8 large fresh basil leaves

6 slices sun-dried tomatoes, chopped finely

2 medium baby marrows (zucchini), in thin lengths



dip:

2½ tbsp balsamic vinegar

2 tsp water

2 garlic cloves, chopped very finely

2 tsp flat leaf parsley, chopped very finely



1. Overcook the arborio rice slightly to make it sticky. Cool completely.

2. Divide the fillings in half.

3. Make the sushi rolls and cut each roll into 4 or 6 pieces.

4. For the dipping sauce, mix the balsamic, water, garlic and parsley together.



Makes 8 – 12 pieces.



Thai

2 nori sheets

6 tbsp red sticky rice

1 whole star anise

3 ml rice syrup

4 tbsp toasted salted peanuts, crushed very small

handful fresh coriander leaves, chopped

½ cucumber (or width of a nori sheet) cut lengthwise into quarters



dip:

2 tsp fresh lime juice

3 tbsp apple / pear / pineapple juice

2 tsp soy sauce

2 tsp ginger, finely grated

1 garlic clove, chopped very finely



1. Cook the rice with the star anise and rice syrup.

2. Overcook the rice slightly to make it sticky. Remove and discard the star anise.

3. Divide the fillings in half.

4. Make the sushi rolls and cut each roll into 4 to 6 pieces.

5. To make the dipping sauce, mix the lime and apple juice, soy sauce, ginger and garlic together.

Makes 8 – 12 pieces.



source -- > [link to www.vegansociety.com]

Last Edited by IWASTHERE on 12/01/2012 12:28 PM
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